Beef Teriyaki

Ingredients:

• 1 lb. beef chuck strips
• 1 large onion, cut into strips
• 1 garlic clove, minced
• 1 Tbsp. olive oil
• 1/4 tsp. ground ginger
• 1 cup red bell pepper strips * see note
• 2 cups beef bouillon (liquid)
• 3 Tbsp. soy sauce
• 2 Tbsp. sherry (optional)*
• 1 1/2 cups Minute Rice

Directions:

Brown beef, onion, and garlic in oil. Add ginger, pepper strips, bouillon, soy sauce, and sherry. Bring to a boil.

Stir in rice. Cover and remove from heat. Let stand 5-6 minutes. Stir before serving.

Julia's Note* We don't get along very well with the green bell peppers, so we buy the green Cubanellas which are great substitutes. If you can find them, by all means, use a combo of them and the red bells. If you can tolerate the green bells, then use a combo of those and the reds orange or yellow bell peppers. The colors of all provide pretty contrasts.

I have on occasion used a large (29 oz.) can of mixed Oriental vegetables in place of the onions and peppers, and they were great. Drain them, and add a slurry of (2 Tbsp.) cornstarch and (1/3 cup) water if you want sauce. Stir it in and allow to cook for a few minutes to take out the raw taste of the cornstarch before adding the rice.

If you don't have beef strips on hand, but have a pound of nice lean ground beef, by all means, substitute it. It'll turn out great anyway.

Source: My oldest daughter found it on the back of a Minute Rice box in the 70's.

By Julia from Boca Raton, FL